I’m back!

May 31st, 2009

Hi everyone! Did you miss me? I have been busy recovering from exams, starting my summer job and attending my friend’s wedding. I decided that I needed to take a short break from blogging and not stress about posting or commenting on everyone’s blogs. But now I’m back and about to unveil my summer project…

Do you remember the picture from my last post?  The huge stack of cookbooks?  It is ok, go back and refresh your memory.

I am quite embarrassed to admit that these cookbooks are the ones in my collection that I have sadly never made something from.  I have a tendency to drool over them but then decide for one reason or another to put off making something.  Well, not anymore.  This summer, I am going to tackle one recipe from each cookbook.

As Mark suggested, I did start at the bottom with The Pastry Queen.  It found its way onto my bookshelf via Deborah‘s cookbook give-a-way sometime last year.  Filled with many delicious baked-goods I was struggling to figure out what to make.  Last week I had a few friends over for a movie night.  Two of these friends are also from the South so I decided upon Southern Comfort Apple Pie.  I am not an apple pie person but this was amazing.  The Southern Comfort deepened the flavor of the apples and cinnamon making it really rich.  I would recommend serving it over ice cream.

Chef Mark’s Southern Comfort Apple Pie
(adapted from The Pastry Queen)


1/2 cup peacans, roasted and chopped
1/3 cup granulated sugar
3 tablespoons packed brown sugar
1/4 teaspoon salt
1/3 cup all purpose flour
1/2 cup chilled unsalted butter

Apple Filling
5-6 tart apples, peeled and sliced
1/2 cup unsalted butter
3 tablespoons ground cinnamon
1 cup sugar
3/4 Southern Comfort
1/2 cup heavy whipping cream

1 pie crust

1. For the Topping: Mix together dry ingrediants. Cut in the butter. Mix in the nuts.
2. Heat oven to 375.
3. For the filling: Melt the butter in a large frying pan over medium-high heat. When the butter starts to foam, add the apples and saute for 5-8 minutes.
4. Sprinkle the sugar and cinnamon over the apples, stirring to combine.
5. Simmer for another minute and remove the apples from the pan, leaving as much of the butter-sugar mixture as possible. Spread the apples out flat on a plate because they will get soggy if heaped.
6. Pour the Southern Comfort into the butter-sugar mizture and simmer over medium heat for at least 5 minutes or until the alcohol has burned off.
7. Pour in the cream and simmer for 5-10 minutes until the mixture becomes pourable caramel.
8. Mix in the apples and pour into the prepared pie crust. Spread the topping over the filling.
9. Bake for 50-60 minutes or until the filling starts to bubble. I put a pan underneath to prevent the sugar boiling over and burning in the oven. Allow to cool and serve at room temperature.

3 Responses to “I’m back!”

  1. Manggy on May 31, 2009 10:13 pm

    Yeah, you’re so not an apple pie person. :) I was a bit taken aback by the ingredients– I thought, that has to be just a nickname, but it did have the booze in it! I’ve never had SC before so it’s quite intriguing to me :) I’m glad you enjoyed it!

  2. Kevin on June 8, 2009 7:56 am

    This apple pie sounds so good!

  3. Project Pastry Queen: Jailhouse Potato Cinnamon Rolls at on September 5, 2010 6:44 am

    [...] Queen’s Jailhouse Potato Cinnamon Rolls for my first Pastry Queen Project.  Having only made Chef Mark’s Southern Comfort Apple Pie, I was excited to start baking my way through the [...]

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